Ingredients
- 1 1/2 cups Diamond of California® Pecans Chips
- 3 tbsp unsalted butter, room temperature
- 12 oz room temperature cream cheese
- 4 oz crème fraiche
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries
- 1 tbsp raspberry jam
The Steps
- Pre heat the oven to 350 degrees and line an 8×8 baking dish with parchment paper.
- Combine the pecans and butter in a food processor, mix until combined.
- Press the pecan mixture into the bottom of the baking dish.
- Beat together the cream cheese, crème fraiche and sugar, then add the eggs one at a time, mixing between each addition. Mix in the vanilla extract.
- Pour the cream cheese mixture over pecan crust.
- Combine the raspberries and jam in a food processor and pulse until berries are broken down and the mixture is liquid.
- Dot the raspberry mixture around the top the cake and use a toothpick to swirl it.
- Bake for 30 – 40 minutes until the edges are set and the center is just slightly jiggly.
- Allow the bars to cool, then refrigerate for at least 2 hours before cutting into 9 squares.
